Mithila Lal Saag
Veg
Vegan
Red amaranth leaves stir-fried in mustard oil with garlic and dried red chillies — a simple, iron-rich Mithila side that turns a deep burgundy when cooked, eaten alongside rice.
Cuisines
Maithili
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 250 grams | lal saag (red amaranth leaves) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | panch phoron (Bengali five spice mix) |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 1 medium | tomato, chopped |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 1 cup | water |
Instructions
- 1 Wash the lal saag thoroughly under running water and chop it roughly.
- 2 Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat.
- 3 Add panch phoron to the hot oil and let it splutter.
- 4 Add chopped onions and sauté until they turn golden brown.
- 5 Add minced garlic and grated ginger, sauté for another minute.
- 6 Add chopped tomatoes and cook until they become soft and mushy.
- 7 Stir in turmeric powder, red chili powder, and salt.
- 8 Add the chopped lal saag to the pan and mix well with the spices.
- 9 Pour in water, cover the pan, and let it simmer for 10-15 minutes until the saag is cooked and tender.
- 10 Adjust seasoning if necessary and serve hot with steamed rice or roti.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) along with the panch phoron.